Yeast food and process of making same



1 No Drawing.

Patented Sept. 23, 19249 limit? m i ia GILBERT R. POTTS, O'E CONVEN'I, NEW JERSEY.

YEAST FOOD AND PROGES$ MAKING EAZMTE.

and Processes for Making Seine, of which the following is a specification.

This invention relates to a syrup possess- 111g special utility as a. yeast food to be used in the art of bread making, though susceptible of other equivalent or analogous uses.

It is well known in the art of making bread that diasta'tic malt products have a stimulating effect upon yeast, and that when supplied in the proper form'as yeast food, such products will greatly augment the action of the yeast used, so that a smaller amount of yeast may be used to accomplish the desired result. i

Heretofore, and vbefore the present in vention, the food chemist and'the breadmaker have resorted to various methods in the effort to utilize the yeast simulating property of diastatic malt in obtaining a bread having improved qualities. Difierent forms of vmalt. and in different combinations have been used in these prior experiments and practices, with variable results, but the present invention is distinctively diiierent from any product or process heretofore used in the bread-making art in the particular that it presents the malt extract in a form, with other ingredients, which has the effect of increasing; and controlling the activity of all of the ingredients. The result of such a combination -is the production oi a superior yeast food which imperts to the finished bread loaf, in which it is used, desirable qualities diiieringfrom, ml .in many ,ways superior to, bequalisies of bread made with any other product or ingredient. That is to say, the use in breadmalring of the new yeast food, made accord ing to the present invention. provides a bread structure which 18 ofa fine and evententure, the crust smooth and well colored,

while the loafwill. retain the moisture in the bread body, thus prolonging the fresh ness oi' the bread so that it will keep edible for many hours, thereby efiee'ting an economy by reducing the waste "from. stale noes. v v

Kn'the attainment of the, above oh, ect's the new a. hasthe further definite Application filed December 26,1923. Serial No. @2323.

I advantage ofbeing a substantial and practical substitute for a large proportion of the yeast ordinarily employed in commercial bread making, thus efiecting' material economies therein.

Generally, the invention consists of a. syrup composed of malt extract, extract of hop, and maltose. These constituent parts are intimately amalgamated or merged into a syrup, 'but an important phase of the invention is making the infusion of hops with diastatic malt as the dias ase of the malt makes the extraction of the active qualities of the hops more complete and thorough.

The reason for preparing a malt infusion with hops therein is to conserve entirely'the lupulin which is the yellow granular aromatic powder situated at the base of the cones of the hop and which contains a volatile oil, a nitrogenous substance, and a bitter principle. Besides, the hop cones contain resins which are stimulating in their efiecil upon yeast. Therefore, the malt in fusion with hops therein not only provides for the usual conversion of the starch of the grain into satu ates the latter with the oils, resins and nitreurenous substances of the hops so that a yeast stimulant is made which modulates and controls the fermentation in the bread in such a manner that a. very fine texture will be produced when the dough is baked, as well as a srnoth well-colored crust formed saccharine matter, but' out e density that assists in retaining the istics referred to, and greatly increasing the fresh keeping quality of the bread.

' Thoughsusceptible of change as to minor details, a preferable way ot manufacturing the novel bakers syrup is to'make a melt infusion with the necessary amount of hops,-

heating' the-said infusion to. a temperature 0% about 160 Fahrenheit maintained for a period of one or more hours, after which the liquid is trained to remove the hop leaves, shells or husizs. Then the liquid is evaporated into a syrup by the usualevaporating means. The syrup resulting from the evaporating ste'gil has added thereto the maltose, prefera percent to 60 per cent or 60 per cent to 40 er cent of the malt-ho syrup.

5 an alternative method the hops may be incorporated directly'in the infusion of grain fromiwhich the maltoseis made, and such mixture is maintained at a temperature of at least 160 Fahrenheit for .one or more hoursflafter which the liquid is strained to remove the hop particles, and then evaporated to a syrup in the usual manner. The liquid thus resulting from the step of evapoi'ating has added thereto a malt syrup, preferably. in the proportions above specified.

As to the pro ortion of hops used in either way, it has been found desirable and preferable to add the hops inabout the amount of one-thirtieth by weight of the weight of the finished syrup, but this may "in from my invention.

lo the present invention is not m-' heancreased or decreased without departtended to be limited to a particular temper'ature at which the melt hop syrup and the maltose syrup are combined suchmerger or mixing together of the two syrups may advantageously be effected at a temperature considerably lower than the temperature at which the infusions'are' made. ior instance...

at a temperature of less manly 100 Fahrenheit in order that the diastase of the malt will be inactive as to the maltose.

From the foregoing it will be observed in the proportion of 40 i soeme that the materials employed in the. preparation of the new bakers syrup are entirely vegetable and-free from all'mineral salts and are wholesome and desirable additions. to the composition of the bread, the same not only contributing to the nutritive character of the food, but also to its dietetic value be" cause of a tonic effect, and the reduction made possible in the quantity of the active, ferment (yeast) which is required when the syrup is used. I claim 1. A yeast foodyfor bread making and.

other uses consisting of a syrup composed of malt syrup, extract of hops, and maltose. 2.. A yeast tood for bread making and...

other uses consisting of a syrup com used of malt syrup, extract of hops, and maltose syrup.

3. A process for making a syrup or yeast food of the aha acter described which consists in making hops. then evaporating the malt-hop liquid to the consistency of a syrup and subsequently adding maltose to the latter.

an infusion of malt and t 4. A process for making a yeast food 7 

